Coconut Fried Shrimp With Dipping Sauce Food

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

COCONUT FRIED SHRIMP

Steps:

• Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
• Press to flatten on your cutting board.
• Dredge the shrimp in the flour, shaking off excess.
• Then dip into the egg whites and then into the coconut.
• Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
• Drain on a clean paper bag.
• To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
• Serve warm dipping sauce with fried shrimp.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

Steps:

• Dipping Sauce:.
• Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
• Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
• Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
• Serve the shrimp with the dipping sauce.

LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE

Steps:

• Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
• Preheat oven to 400 degrees.
• Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
• Beat egg in separate pie plate.
• Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
• Place on lightly greased baking sheet.
• Bake 10-12 minutes or until shrimp are cooked through.
• While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.

COCONUT FRIED SHRIMP

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT

Steps:

• *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
• In a large plate, place 1 cup corn starch and set aside.
• In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
• In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
• Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
• Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
• Do not overcrowd pan to avoid a drop in temperature.
• Place on colander to drain.
• Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!

DEEP FRIED COCONUT SHRIMP

Steps:

• Heat oil in deep fryer or deep skillet to 325*.
• Meanwhile, mix flour, salt, ginger, and pepper.
• Beat egg whites, just until foamy.
• Coat shrimp with flour; dip into egg whites.
• Pat coconut onto shrimp.
• Fry, turning once, for about 2-3 minutes, until golden brown.